Healthy Fudgy Cocoa Brownies

The recipe Healthy Fudgy Cocoa Brownies could satisfy your American craving in approximately 1 hour and 10 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 141 calories, 4g of protein, and 8g of fat per serving. For 99 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of vanillan extract, unsweetened applesauce, Ener-G egg replacer, and a handful of other ingredients are all it takes to make this recipe so tasty. 288 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Desserts with Benefits. With a spoonacular score of 39%, this dish is rather bad. Try The Ultimate Healthy Fudgy Cocoa Brownies, Best Fudgy Cocoa Brownies, and Chewy Fudgy Cocoa Brownies for similar recipes.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/2 tsp Baking Powder

48g (1/4 cup) Butter Flavor Spectrum Organics Shortening

80g (1 cup) Regular Cocoa Powder (unsweetened)

16g (4+1/2 tsp) Ener-G Egg Replacer + 6 Tbs Water (equiv. 3 eggs)

240g (1+1/4 cups) Granulated Erythritol**

3/4 tsp Instant Coffee

120g (1 cup) Oat Flour

1 tsp Salt

138g (1/2 cup + 1 Tbs) Unsweetened Applesauce

1 tsp Vanilla Extract

Equipment:

baking paper

whisk

bowl

oven

frying pan

pot

wire rack

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.In a small bowl, whisk together the egg replacer, water and stevia.In a large bowl, whisk together the oat flour, cocoa powder, salt, coffee and baking powder.In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.Slowly stir the dry ingredients into the pot. Stir well.Scoop batter into the prepared pan, spread to the edges and flatten the surface. Bake for ~42 minutes, or until the surface is firm when tapped. Let cool in the pan for ~10 minutes, then transfer to a wire cooling rack. Tightly wrap the brownies when just slightly warm and let it sit at room temp overnight (otherwise THEY WILL dry out).Slice and serve the next day.

 

Step by step:


1. Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.In a small bowl, whisk together the egg replacer, water and stevia.In a large bowl, whisk together the oat flour, cocoa powder, salt, coffee and baking powder.In a medium-sized pot, add the applesauce and shortening and place over medium heat. Stir occasionally until shortening melts.Turn off the heat and stir in the egg replacer. Stir in the erythritol and vanilla.Slowly stir the dry ingredients into the pot. Stir well.Scoop batter into the prepared pan, spread to the edges and flatten the surface.

2. Bake for ~42 minutes, or until the surface is firm when tapped.

3. Let cool in the pan for ~10 minutes, then transfer to a wire cooling rack. Tightly wrap the brownies when just slightly warm and let it sit at room temp overnight (otherwise THEY WILL dry out).Slice and serve the next day.


Nutrition Information:

Quickview
141k Calories
3g Protein
8g Total Fat
19g Carbs
3% Health Score
Limit These
Calories
141k
7%

Fat
8g
13%

  Saturated Fat
2g
15%

Carbohydrates
19g
6%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
266mg
12%

Caffeine
24mg
8%

Get Enough Of These
Protein
3g
8%

Manganese
0.91mg
46%

Copper
0.43mg
21%

Magnesium
67mg
17%

Fiber
4g
17%

Phosphorus
150mg
15%

Iron
1mg
11%

Selenium
5µg
9%

Calcium
77mg
8%

Zinc
1mg
7%

Vitamin B1
0.1mg
7%

Potassium
238mg
7%

Vitamin K
3µg
4%

Vitamin E
0.48mg
3%

Vitamin B2
0.04mg
3%

Vitamin B3
0.44mg
2%

Folate
7µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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